“Steak” your claim…. this will be the best meal you’ve ever had! This mouthwatering, tongue-tempting, creamy goodness known as Perfectly Peppered Filet Mignon is worth it all! The tender, juicy filet adorned with marvelous morsels of delight and parmesan-infused mushroom sauce will change your life. This incredible, savory piece of heaven will have you spoiled, and you will never go back to how you made it before. Try this Perfectly Peppered Filet Mignon for your next special occasion… or on a regular Monday. Whenever it is, you deserve it!
Ingredients
- For the filet mignon:
- 2 (6-8-ounce) cuts filet mignon, room temperature
- sea salt, to taste
- 3 tablespoons ground peppercorn
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 4 sprigs fresh thyme, optional
- For the mushroom sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 tablespoon all-purpose flour
- 1 cup half-and-half
- 1/2 teaspoon dried thyme
- 2-4 sprigs fresh thyme
- sea salt, to taste
- ground black pepper, to taste
- 1/4 cup parmesan cheese, grated
Directions
Step 1 –Generously sprinkle all sides of the steaks with salt and the ground peppercorn.
Step 2 –Place a cast-iron skillet over medium-high heat until it is warmed.
Step 3 –Lower the heat to medium and add 1 tablespoon of the butter and 1 tablespoon of the olive oil to the hot skillet and cook until they are melted and bubbly.
Step 4 –Place the seasoned steaks in the middle of the cast-iron skillet and sear, without flipping, for 5 minutes.
Step 5 –Add the 4 thyme sprigs to the sides of the searing steaks.
Step 6 –Using tongs, flip the steaks and let them sear for 5 minutes.
Step 7 –Use the tongs to prop each of the steaks on their sides until the edges are seared, about 1-2 minutes per side.
Step 8 –Using an instant-read meat thermometer, check the internal temperature of each of the steaks, if the temperature is lower than 145 degrees F, continue to cook over low heat.
Step 9 –When the steaks have reached at least 145 degrees F, transfer them from the skillet and allow them to rest for 10 minutes.
Step 10 –While the steaks are cooking, heat another large skillet over medium heat.
Step 11 –Add the remaining butter, the remaining olive oil, and the mushrooms to the skillet and cook, while stirring occasionally, until the mushrooms have browned and softened, about 5-7 minutes.
Step 12 –Add the garlic to the mushroom mixture and cook until it is fragrant, about 1 minute.
Step 13 –Add the flour to the mushroom mixture and stir until it has completely dissolved.
Step 14 –Add the half-and-half, the dried thyme, the remaining thyme sprigs, the salt, and the pepper to the mushroom mixture and bring it to a boil, about 1 minute.
Step 15 –Reduce the heat to low and whisk until the sauce has slightly thickened, about 2 minutes.
Step 16 –Transfer the sauce away from the heat and stir in the cheese until it is smooth.
Step 17 –Adjust the seasoning of the sauce as needed.
Step 18 –Serve the steaks with the sauce.
